Apple Crostata

I had lunch with my friend Jimmy recently where we were both talking about our marathon/half-marathon training schedules. I made the decision to make running a habit when I started baking and re-creating these fabulous (but sometimes fattening) breakfast recipes from Inns.

Jimmy decided to start running when his roommate, Yvie, moved in. You see, she’s an aspiring pastry chef. The girl can do things with fondant that I could only DREAM of trying out for pretend with playdoh. Oh, yeah, and she can make her own peanut butter cups … from scratch!

Jimmy shared some of her fabulous photos with me and I invited her to write a guest post for Inn The Kitchen. Something breakfasty, fall-related, and easy to make.

She sent me the following recipe and photo nibbles for her Apple Crostata. ENJOY!

Apple Crostata Directions (For the Dough)

Dough Ingredients

Place the flour, sugar, and salt in food processor and pulse until combined. Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.

Making The Dough

SLOWLY add the Iced Water – you may not need both tbsp.

Use just enough to bring the dough together.

Form Dough Into A Disk

Once mixed, turn dough out unto a floured surface and form into a disc. Cover and refrigerate until firm (at least 1hour). Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.

Apple Crostata Directions (For the Filling & Crumb Topping)

While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.

Add The Lemon Zest

In the food processor, pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed. Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.

Process Crumb Topping

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan. Place the apple/zest filling in the center while leaving a 1 ½ – 2-inch border (this can be smaller or larger depending how thick you like your crust).

Top with crumb topping. Fold crust over — it’s okay if some of this covers the apples at the edge. Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.

You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce. Yummy!!!

Instructions

Place the flour, sugar, and salt in food processor and pulse until combined. Once mixed add cubed butter and pulse until the butter is combined and the dough resembles peas.

SLOWLY add the Iced Water – you may not need both tbsp. Use just enough to bring the dough together.

Once mixed, turn dough out unto a floured surface and form into a disc. Cover and refrigerate until firm (at least 1hour).

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan.

While the dough is chilling – make your filling and crumb topping. Dice the apples and toss with the zest – place in refrigerator until ready to use.

In the food processor, pulse the flour, sugar, salt, cinnamon, allspice, nutmeg until all mixed. Once mixed, add the butter and pulse until just crumbly. Place the bowl in the refrigerator until ready to use.

Once the dough has become firm, roll out into a 10 or 11-inch disc. Place this on parchment paper in a shallow sheet pan. Place the apple/zest filling in the center while leaving a 1 ½ – 2-inch border (this can be smaller or larger depending how thick you like your crust).

Top with crumb topping. Fold crust over — it’s okay if some of this covers the apples at the edge. Brush the crust with the egg wash and then bake the crostata in a 450° oven for 20-25 minutes – just until the crust is golden brown.

You can serve the crostata as is or drizzle with a glaze – I drizzled some slices with a vanilla bean glaze and others with homemade caramel sauce. Yummy!

Did you make this recipe?

You Might Also Like ...

About Rachelle Lucas

Rachelle is a writer, spokesperson, and travel videographer. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. As much as Rachelle enjoys traveling and tasting new foods, she also loves to run. She’s completed the New York City Marathon and the Marine Corps Marathon as well as 8 half marathons.